0. Add shio koji to beef and mix well. Let it sit over night in a fridge.
1. Mix panko and egg. Set aside.
2. Mix the other ingredients and knead. Add the panko and egg. Mix well.
3. Shape and bbq!

*Shio Koji

Shio koji is a rice malt that has been fermented with salt.This fermented koji marinade will bring out the best flavors from food! It's called magical sauce by some Japanese people! It's becoming a staple seasoning in Japan.It contain a lot of enzymes that breaks down the starches and proteins in food into sugars ans amino acids.It's nutritious and good for digestive system.You can get this at any Japanese grocery stores or I saw it at Whole Foods Market the other day.It's called "Umami Enhancer".

I brought a pack of shio koji when I visited my friend, Ally last year. She loves to cook, so I thought she would enjoy this seasoning. She explains well about shio koji on her blog. She is a great food blogger! Please see her blog post, "Ingredient Spotlight: Shio Koji". She is also showing how to use it.I will try to introduce more recipes with this shio koji on this blog:)

To make a cheese puppy, create shape cutters with a soy milk carton.
Cut cheese with these and make the face parts with nori sea weed.

4/08/2014

My husband looooves Japanese curry!!
I always use boxed instant curry roux when making Japanese curry.
However, it contains a lot of fat. preservatives and other unhealthy ingredients!
So I decided to make it from scratch.
This is as easy as using instant curry roux:) Miso helps it bring out rich flavor.

1. Mix flour, oil, curry powder, shio koji or salt together and set aside.
2. Mince garlic and ginger. Cut vegetables and meat into small pieces.
3. Heat a little oil in a pot and add garlic and ginger.
4. Add vegetables and chicken. Cook until the veges get soft.
5. Add water, sugar, honey, ketchup, miso and canned tomato. Cook over low heat about 15 mins.
6. Add the curry paste from step1 and mix well.
7. Taste it and add a little soy sauce if you need.
8. Cook about another 10min over low-heat.

4/04/2014

I will introduce a Japanese magical seasoning today.
I use it when I marinade chicken or fish, pickle vegetables.
I like to use it for any recipes that call for consomme bouillon. It is a good replacement.

The magical seasoning is........

Shio Koji !!

Shio koji is a rice malt that has been fermented with salt.
This fermented koji marinade will bring out the best flavors from food! It's called magical sauce by some Japanese people! It's becoming a staple seasoning in Japan.
It contain a lot of enzymes that breaks down the starches and proteins in food into sugars ans amino acids.
It's nutritious and good for digestive system.
You can get this at any Japanese grocery stores or I saw it at Whole Foods Market the other day.
It's called "Umami Enhancer".

I brought a pack of shio koji when I visited my friend, Ally last year. She loves to cook, so I thought she would enjoy this seasoning. She explains well about shio koji on her blog. She is a great food blogger!
Please see her blog post, "Ingredient Spotlight: Shio Koji". She is also showing how to use it.
I will try to introduce more recipes with this shio koji on this blog:)

1. Cut chicken, potatoes, onions, carrot into small pieces.
2. Place corn in a FP and mix until smooth. Set aside.
3. Heat butter in a pot and cook the chicken and the vegetables. Add shio koji
4. Turn off the heat and mix flour until you don't see any powder.
5. Add the corn, soy milk and water. Turn on the heat. Cook over medium-low heat until thick.
6. Add salt. pepper to taste. You could add more shio koji. But if you do, add tsp at a time.

Making pie tops.

Follow the instruction on a package of frozen pie sheet.
Cut as shown to make rabbit.
Poke holes and brush mixed egg.